Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

Mushrooms are so good for you: they fight inflammation for one thing, but what do you do when picky eaters won’t eat or even try one? Make them taste better, then ease them into other recipes after the first success! These easy, Creamy Mushroom Pork Chops were a huge hit at our house.

Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

Even those who don’t normally partake in the fungi were surprised! Golden brown pork chops and mushrooms in a creamy sauce, this recipe inspired by Cooking Light helped the medicine go down. As you can see, a couple of the chops were missing from the pan by the time I took the photo!

About Creamy Mushroom Pork Chops:

Creamy Mushroom Pork Chops take minutes to cook, about 30 or so, all simmered in the same pan. I love recipes like this that taste fantastic, look all gourmet (and can I mention one pan!) and are really just a big, fat cheat. This recipe will make you a hero!

Even better, this is a grown-up version of the familiar old recipe so many of us grew up with: pork chops and canned cream of mushroom soup. That was always a favorite at our house when I was a kid!

I can easily see myself adapting this same recipe for chicken, we liked it that much.

Saving Money on Creamy Mushroom Pork Chops:

I substituted buttons for their grown-up sibling, the cremini. Either mushroom will work, but buttons generally cost a little less and have all the same health properties. More for less is a good policy with food in general and nutrients.

The original recipe called for white wine, but I tried it with white and Marsala and liked the Marsala better. Marsala gives it such a good flavor. Since Marsala is a fortified wine, it will keep practically forever and it’s strong, so you don’t need to use much. Another bargain. Consider a bottle of Marsala in the cupboard an investment.

Of course, you’ll want to buy your pork chops at a low. For boneless chops like this, buy a loin and cut it into the sizes you want from thin to thick. Mushrooms regularly go on sale, especially around holidays. A homemade chicken stock is one of the best bargains around and beats out store bought in taste and quality.

What to Serve with Creamy Mushroom Pork Chops:

A wild rice mix was suggested for serving, but honestly, it’s not something I normally buy. Those packets are pricey. I’m more one to cook up wild rice and divvy it in the freezer, usually for one of my wild rice soups.

This sauce though practically screams out for mashed potatoes. I gotta tell you, the gravy and potatoes almost stole the show. Potatoes are cheaper, too, so Pro Tip: when serving a dish that revolves around protein, like chops, steaks or chicken breast, choose less expensive sides.

Now, imagine this dish on any old weeknight. It’s that do-able. And when you’re done, go ahead, lick your plate if you want – I won’t judge! 🙂

Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops


Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops

An easy 30 minute dish that’s gonna make you look like a hero!

  • Author: mollie kirby
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 4 (6-ounce) loin pork chops
  • 2 tablespoons butter, olive oil, or a combination
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried
  • 8 to 12 ounces button mushrooms, cut into 1/2 inch slices
  • 1 medium onion, halved and thinly sliced pole to pole
  • 2 tablespoons all-purpose flour
  • 2 tablespoons of Marsala
  • 1 cup unsalted chicken stock
  • 2 tablespoons sour cream
  • Chopped parsley for garnish


Melt butter or heat oil (or combination) in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

Add rosemary, mushrooms, and onion to pan; stir to coat and cook, covered for three or four minutes. Uncover and stirring occasionally, cook until mushrooms are tender and golden brown and onion softened.

Sprinkle mixture with flour; toss to coat and continue cooking and stirring for a moment. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer gently about 8 to 10 minutes or until the desired degree of doneness.

Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional ­minutes to reduce just a bit. Remove from heat and whisk in sour cream. Taste and adjust for salt and pepper. Garnish with parsley.


  • Serving Size: 1 chop and gravy
  • Calories: 304
  • Sodium: 233mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 100mg
Let’s talk about how to save money/time on Creamy Mushroom Pork Chops:
  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Kitchen & Cooking Hacks:

Use an Egg Slicer to cut the mushrooms!

Slice mushrooms & strawberries with egg slicer

If you like Creamy Mushroom Pork Chops, you might also like:


7 thoughts on “Creamy Mushroom Pork Chops

  1. Lovely, my latest post was on mushrooms too, love them, but I went vegetarian with it. Hubby loves pork chops, and I try to make them at least every other week. Love the creaminess in this one, I imagine the sour cream added to that goodness? The pictures turned out lovely too.

  2. I often buy a mixed package of pork chops especially when they get close to the ‘buy before’ date and this recipe looks like a delicious way to cook them so they stay moist and flavourful.

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